Roast chicken with a raw cranberry sauce.
(air whooshes)
The oven is preheating to 450 degrees.
The chicken, or chickens,
will roast at 450 for 30 minutes.
Then reduce the heat to 325
until the chickens come to 160 to 165.
You'll have a little bit of carryover cooking
as they rest before you carve them.
Okay, so for the glaze,
we need almost equal, a little bit heavier on the honey
'cause it's a glaze, hello.
We need about a third of a cup of honey
and then we're going to add either or,
soy sauce or Worcestershire.
So we added about a quarter of a cup,
so I've got a couple of lemons for squeezing cut side up,
and I'm not measuring it,
but I'm gonna get about two tablespoons
out of each half lemon.
(lemon juice burbles)
(lemon thuds)
Okay. (whisk scrapes bowl)
Lovely.
So here's our chicken, washed and dried,
placed on parchment, seasoned liberally, generously
inside the cavity and out with salt and pepper.
I tucked the wings under the bird, just like that.
Okay, tuck the wings under,
or you can snip them if you want.
But my mom loves the little wings,
now that she's back to eating meat.
So now we're going to take,
oh, three wedges of lemon.
I have 12 wedges all together,
(foil crinkles)
so we're gonna put three or four,
as many as it'll fit in each cavity of the bird
and a whole bulb of garlic.
And then we're gonna tuck in
a couple of big sprigs of rosemary.
So these aromatics will go
all throughout the bird while it's roasting.
Plus, look what it did.
It plumped up the bird to open the cavity,
and it'll speed up the cook time.
See how much that plumped up, right?
So now we'll have an even quicker cook time.
(pan scrapes along counter)
Then you're going to take some chopped rosemary
and sprinkle it over the bird.
We're going to start basting with this glaze,
but we're only gonna use half now.
And when we reduce the oven to 325,
that's when you baste with the rest of your glaze, okay?
When you lower the heat to 325,
you put the rest of the glaze on,
and you end up with these Shellacked-looking birds
that we're gonna let rest now
so we can pull all of the aromatics
out of the cavity of the bird,
and we're gonna make the raw cranberry sauce.
So we're gonna put one bag of cranberry
and one orange cut into chunks into the food processor.
(cranberries clink in processor)
So we're gonna add three quarters of a cup of sugar to that,
(glass bowl clinks)
And I like a pinch of salt in pretty much everything.
Little pinch of salt, whoop!
That's all.
And then we're gonna pop the lid on
and just keep pulsing this until it turns
(food processor hums)
into a finally chopped bright red,
citrusy gorgeous relish.
You're making a relish.
Okay, guys, the chickens have rested
and the green beans are nice and hot.
Now you can use any steamed or sauteed or roasted vegetable.
you like as your 10th ingredient.
I make mine just with shallots
and a little bit of butter.
Delightful, but look at the Shellack
(laughs) on those chickens.
It's such a beautiful, simple meal.
(air whooshes) (wind chime music)